Vegan Carrot Coconut Pancakes
Ingredients
The batter
-
1
cup
whole-wheat pastry flour
-
2
Tbsp
organic sugar
-
2
Tbsp
finely shredded unsweetened coconut
-
1½
tsp
baking powder
-
1
pinch
sea salt
-
1
cup
non-dairy milk
-
1
Tbsp
non-dairy butter (melted)
-
½
cup
finely grated carrot
-
1
tsp
pure vanilla extract
Toppings
-
2
Tbsp
crushed walnuts or pecans (optional)
-
to taste
shredded coconut
-
to taste
maple syrup
Instructions
- Combine the flour, sugar, baking powder, sea salt, and shredded coconut in a large bowl and mix well.
- In a separate measuring cup, whisk together the non-dairy milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Fold in the grated carrot and let the batter rest for 5 minutes while heating a skillet over medium heat.
- Grease the skillet lightly and pour ¼ cup of batter for each pancake, making about 9 pancakes.
- Cook until bubbles form and edges look dry, then flip and cook for another couple of minutes.
- Keep pancakes warm in a low oven while cooking the remaining batter.
- Serve warm with non-dairy butter, shredded coconut, and maple syrup.
Nutrition Facts (estimated)
Servings
3
Calories
339
Total fat
15g
Total carbohydrates
44g
Total protein
6g
Sodium
197mg
Cholesterol
0mg
You might also like